Description
These Pumpkin Streusel Muffins are moist, flavorful, and topped with a delightful crumbly streusel. Perfect for fall, they combine warm spices and pumpkin puree for a comforting treat that’s easy to make and great for breakfast or snack time.
Ingredients
Scale
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup with butter or oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, nutmeg, cloves, ginger, and salt until fully combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then add the pumpkin puree, vegetable oil, orange juice, and vanilla extract. Whisk this mixture until smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix to keep the muffins tender and light.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the cold unsalted butter pieces and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to leave room for rising.
- Add Streusel Topping: Generously sprinkle the streusel topping over each filled muffin cup to create a crumbly, sweet topping.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Use fresh spices for the best flavor.
- If you don’t have orange juice, you can substitute with apple juice or water, but orange juice adds a nice citrus note.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can also be frozen for up to 3 months; thaw at room temperature before serving.
